>> title: Patia
>> category: Stews & Braises
>> tags: prawn, parsi, tamarind, jaggery, curry
>> counters: Curry House
>> aka: patio, prawn patia, patiya, sali patia, prawn pathia, pathia
>> pairs-with: onion-tomato-masala, pilau-rice, papadom
>> servings: 4
>> time: 45 min

>> step: blend 2 min to a wet paste
Blend @dried Kashmiri chiles{8}(stemmed, soaked 20 minutes in hot water), @garlic{6%cloves}, @cumin seeds{1%tsp} and @cane vinegar{2%Tbs}(30 mL) in a #small blender{} ~stir{2%min} to a wet paste.

>> step: fry 3 min, until it darkens and stops smelling of vinegar
Fry @&(~1)chile paste{} in @neutral oil{3%Tbs}(45 mL) in a #wide pan{} ~fry{3%min}, until it darkens and the vinegar smell burns off.

>> step: simmer 15 min, until it is thick and glossy
Simmer @onion-tomato masala{1%cup}(240 g; the base recipe), @jaggery{2%Tbs}(30 g; or dark brown sugar), @tamarind concentrate{1%Tbs}(20 g), @water{1/2%cup}(120 mL) and @kosher salt{1%tsp} with @&(~1)fried paste{} ~simmer{15%min}, until it is thick and shines.

>> step: simmer 4 min, until they curl and turn opaque
Simmer @large prawns{1%lb}(450 g; peeled and deveined, tails on), @cilantro{3%Tbs}(chopped) and @mint{1%Tbs}(chopped) in @&(~1)patia{} ~simmer{4%min}, and stop the moment they have curled and gone opaque.

Sweet sour and hot all turned up at once: the jaggery the tamarind and the chile paste arrive together.